Mostaccioli and Beef

Cuisine: Italian

Category: meat

Servings: 6


6 ounces uncooked mostaccioli (about
1-1/2 cups)
1 pound extra-lean ground beef
1/2 cup chopped onion (about
1 medium)
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (8-ounce) can tomato sauce
1 clove garlic, finely chopped
1 tablespoon margarine
2 tablespoons all-purpose flour
Dash of ground nutmeg
1-1/2 cups low-fat milk
1/4 cup grated Romano cheese


Cook mostaccioli as directed on package--except omit salt; drain. Cook ground beef and onion in 10-inch nonstick skillet, stirring frequently, until beef is brown; drain. Stir in oregano, salt, cinnamon, 1/8 teaspoon nutmeg, the tomato sauce and garlic. Heat oven to 350 degrees. Alternate layers of mostaccioli and beef mixture in ungreased 2-quart casserole. Heat margarine in 1-quart saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spoon sauce over mostaccioli and beef mixture. Sprinkle with cheese. Bake uncovered about 35 minutes or until cheese is light brown. 6 servings

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